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Author Notes: You can use roasted beets easily in the recipe as well, but I like the tangy beets paired with the anchovy dressing. Extra pickled beets and onions can be kept on hand as needed to perk up other dishes. - monkeymom

Serves 2

Pickled Beets

3 medium beets

1/2cup cider vinegar

2tablespoons brown sugar

1 onion, sliced

1 garlic clove

10 peppercorns

1 red chili pepper

Nicoise Salad

1/2pound small potatoes

2 eggs

1/4pound green beans

4 anchovy fillets

4tablespoons extra virgin olive oil

1 small meyer lemon

tuna - either seared, canned, or poached in oil

salad greens (mache or baby lettuces)

sour cream

chives

sea salt and pepper

Pickled beets - Wrap beets in foil and bake at 350 degrees for 1 hour. Unwrap and let cool completely. Peel and slice. Peel and slice onion.Heat vinegar, garlic, pepper, sugar, and chili pepper until sugar dissolves and liquid is steamy. Add slices onion and turn off heat. Layer beet slices with onion slices in a glass jar. Pour over vinegar, cap, and let sit overnight refrigerated. These beets are good for up to a week in the refrigerator, picking up more tang and heat by the day.

Place potatoes and egg in medium pot, add water and boil. Cook for 12-5 minutes or until potatoes are tender. Add green beans and cook for 3 minutes more.

Drain hot liquid from pot and rinse potatoes, eggs, and green beens with cold water until cool. Remove from liquid and pat dry with a clean towel. Slice potatoes and eggs.

Add anchovies to small pot on medium heat. Add 2 Tbsp olive oil. Using a whisk, stir and heat until anchovies mostly dissolve in oil. Take off heat. Whisk in juice of ½ of meyer lemon. Pour over tuna, potatoes and egg.

Add a dollop of sour cream with chopped chives to top of pickled beets.

only made the beets so far since i picked up a beautiful fresh bunch from the farmer's market. roasted and pickled they are divine. i just ate them with a sour dough rye i bake with lots of sweet butter, yum. will do the whole recipe next time. thanks,